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The Cancer Project
TCP Weekly Recipe

July 20, 2009

Fruited Breakfast Quinoa


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Dear Cancer Project supporter,

Quinoa is a highly nutritious grain that was a staple in the diet of the ancient Incas. It has a delicious flavor and a light, fluffy texture. It is important to rinse the grain thoroughly prior to cooking.



Makes about 6 1/2-cup servings

1/2 cup dry quinoa, well-rinsed
1 1/2 cups vanilla rice milk
2 tablespoons raisins
1 cup chopped fresh or canned apricots
1/4 teaspoon vanilla extract

To thoroughly rinse quinoa, cover it with water in a mixing bowl, and then rub it between the palms of your hands. Pour off the cloudy liquid through a strainer and then repeat the process two or three more times, until the rinse liquid remains clear.

Combine quinoa and rice milk in a medium saucepan. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender. Stir in raisins, apricots, and vanilla. Cook an additional 2 minutes. Serve warm or chilled.

Quinoa keeps well in the refrigerator. Cool leftovers to room temperature, place in a covered dish, and refrigerate for up to three days.

Nutrition Information

Per 1/2-cup serving:

106 Calories
1.4 g Fat
0.1 g Saturated Fat
12.3% Calories from Fat
0 mg Cholesterol
2.4 g Protein
21.4 g Carbohydrate
8.3 g Sugar
1.5 g Fiber
26 mg Sodium
90 mg Calcium
1.5 mg Iron
3.1 mg Vitamin C
302 mcg Beta-Carotene
0.9 mg Vitamin E


This recipe is from the NEW BOOK         

The Cancer Survivor’s Guide: Foods that Help You Fight Back!



For answers to questions about specific ingredients and the nutritional implications for cancer prevention and survival click here.

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